- 1 loaf bread, cut or torn into 1-inch pieces
- Olive oil
- Herbs, such as rosemary, basil, parsley, tarragon,or thyme
- Aleppo dried red pepper
- Grated Parmesan cheese or nutritional yeast
- Place on a baking sheet and bake in oven at 300 for 12 minutes, until lightly golden.
In my quest not to waste food, which can be challenging at times with a cooking school, the remains of the bread class (Remains of the Day – I always have a Merchant Ivory thing going on in my head) needed just a little bit of attention to transform into some colorful crumbs. I’ll admit to Panko purchases, but when I make an effort to use any leftover bread for homemade breadcrumbs or croutons it’s like receiving a hand knit sweater. Oh, so comfy. Because there are gratins, panzanellas, salads, bread puddings, stuffings, veggie burgers, croquettes, casseroles, mini-quiches, cassoulets, and pasta toppings waiting to be adorned.
Whole Grain, so healthy.
A Jackson Pollock palate of semolina, butternut squash, beet, and fennel breads.
Then there’s buttered bread crumbs and croutons.
Use butter, olive oil, herbs, or spices to add a huge flavor boost. Goodbye Italian Seasoned Breadcrumbs!
For the pesky vegans in your life, saute in olive oil, garlic, and nutritional yeast.
Croutons with Olive Oil, Garlic, and Rosemary
Once you’ve paired cauliflower and breadcrumbs, you can never go back. Whether covering a creamy cheese sauce or scattered over roasted cauliflower…
Let me know if you have other uses for these crumbs or croutons.